Chewy and delectably sweet, meringues are loved by almost everyone. The best are those that have a crumbly, fragile exterior and a meltingly tender mallowy texture within. Fragrant, English strawberries or raspberries - folded through billowy whipped cream - are the perfect complement.

Meringues are not difficult to make, though they are somewhat sensitive - to moisture, fat and sudden change of temperature. Before you start, ensure the bowl and whisk are dry and free from any traces of grease. It is important to whisk the egg whites thoroughly - to incorporate as much air as possible - until they form stiff peaks, which stand upright without flopping over at all. Continue to whisk thoroughly as you gradually add the sugar - don't be tempted to shower it in too quickly, otherwise the meringue will lose volume. The finished meringue should be smooth, glossy and hold firm peaks on the whisk as you lift it out of the mixture.

Preheat the oven to 150C / gas 2. Line a baking tray with baking parchment. Put the egg whites into a large clean, dry bowl with the pinch of salt. Using a balloon whisk, start beating the whites slowly at first, in order to them break down. Once the whites have begun to froth a little, increase your speed and beat until stiff peaks form.

Now add the sugar, a spoonful at a time, beating after each addition. Finally whisk in the vanilla extract. You should now have a beautifully shiny, thick meringue.

Spoon the meringue into 6 generous mounds on the baking tray, spacingwell apart to allow room for them to expand. Place on the middle shelf ofthe oven and immediately lower the oven setting to 120°C/Gas ½.

Cook for 45 minutes, then turn off the oven and leave the meringues inside to cool completely. If you take them out as soon as they are cooked they are moreliable to crack.

When ready to serve, whip the cream with the icing sugar until thick, butstill soft. Chop the strawberries into small pieces. Take a third of themand squish with a fork, then combine with the rest. Fold the strawberriesthrough the cream and serve alongside the meringues.

• This recipe is taken from How I Cook by Skye Gyngell (Quadrille, £25). To order a copy for £20 visit the Guardian bookshop. For more details of Skye and her books, visit quadrille.co.uk